1862 Bar Tender's Guide price $1.50 by Jerry Thomas

BE0IPE8 FOR 'ITSN GALLONS EACIT.

212

hag -vritli 1 ounce of ground mace; fill up witfi the juice until fermentation is over, and add gallon of good port wine. Filter. (See iKTo. 3.)

397. "Wine, Rose.

10 gallons of water. 30 lbs. ofsugar. 11- gallon ofred rose leaves.

Boil for 2 minutes; when lukewarm fill up a keg; put it in a warm place; add 1 pint of yeast; fill up constant ly with the liquid tiU fermentation ceases; dissolve ^ drachm of otto of roses in 2 ounces of alcohol, 95 per cent, and mix it with the above wine; strain; color rose with the tinctiu-e of cochineal. Filter. (See Nos.3 and 93.) 398. Wme,St. George. 6 gallons of dark red claret. 5 do. piquepouil. Mix; add 1 gill of spirit of raspberries, 1 gill of spirit of lemonbalm, and 1 gih ofspirit of orris-root.

399. "Wine, Sherry. 4 gaUons ofhigh-flavored sherry wine. 6 do. plain wine. Colored with coloring. (See No.88.)

400. Wine, Tokay.

4 gallons oftokay, best quality. 6 do. plain wine. Sugar and color to suit the taste.